Chinese Peanut Sesame Ginger Brittle

Chinese Peanut Sesame Ginger Brittle is much like our Indian Peanut Brittle, except it has ginger in it. After making it and Amma tasting it, she commented that she has tasted something like this before. So you may never know, some of the version might include sonti, the dry ginger version as well.

This week I am doing the final week of BM#72, where I will be sharing Chinese dishes you can make at home. I will be sharing some very simple recipes, I know I have just done one, have selected some super simple ones, that may not actually require a recipe, nevertheless, those will be up. The reason being as always one is caught in the real life web and things go out of hand.

I am sure everybody have kept abreast of the happenings in our neck of the woods. The Jallikattu darna took a nasty turn yesterday, where the common man came to witness new and horrifying things first hand. With Kids at school, Parents visiting friends, with me at office, the day was never ending. I saw the police in action, driving away senseless people on roads. Walking literally miles to reach home.

So while today’s post was ready, I was in no mood to write. I was so glad everybody reached home safe and we are back to business today.
Ok, coming to this Chinese Peanut Sesame Ginger brittle, I bookmarked it when Sandhya posted it last week. I knew I was going to make it. I love making brittle and this combination is something I have not tried, even though I make peanut alone and sesame alone. Plus this had ginger. As Sandhya says 1 tsp was hardly noticed, yet it left a lingering taste for all to guess that it had ginger.

This was one of the fastest moving snack as everything got almost over before I could click the final pic. I made it just before dinner. So hubby dear enjoyed it for dessert. Then next day being a Saturday, it was getting disappeared fast. Peddu tasted it and was so upset that he got to taste the last piece!

Anyway I am supposed to make this very soon and I will do too..

Step by Step Pictures for making Chinese Peanut Sesame Ginger Brittle   
Print Recipe
Chinese Peanut Sesame Ginger Brittle
Votes: 0
Rating: 0
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Rate this recipe!
Course Snacks, Sweets
Cuisine Chinese
By Cook Method Stovetop
By Diet Vegan, Vegetarian
Servings
Ingredients
Course Snacks, Sweets
Cuisine Chinese
By Cook Method Stovetop
By Diet Vegan, Vegetarian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prep your rolling board greased with oil. Or you could use whichever layer thats easy to remove the brittle to remove. Have a greased rolling pin ready.
  2. Roast the peanuts over hot nonstick kadai, making sure you keep stirring to cook the peanuts evenly on all sides. Once the outer skin spots black on sides, transfer to a plate to cool down. The peanut becomes crispy only after cooling down.
  3. In the same pan, roast the sesame seeds till it starts to crackle. Immediately transfer to a plate to cool down. Have grated ginger ready.
  4. When the peanuts are cooled down, rub on the nuts to remove the skin. Mix these along with sesame seeds and have it ready.
  5. In the same nonstick pan, add the sugar and heat it as you stir it. It turns to melt into a golden brown liquid. Simmer to low flame and cook further for couple of mins. Add the grated ginger, you will notice the ginger splutter over it.
  6. Then add in the nuts, quickly mix it up well. There is a chance of caramel solidifying quickly, so this step needs to be done fast.
  7. Now pour this over the greased board. Roll into a even disc with the rolling pin. Even it out on all sides as a square with a greased knife.
  8. Mark out pieces right away while the brittle is still warm. Allow to cool down and break off the pieces and store in an airtight container.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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13 comments

  1. This sounds delicious.. adding ginger to brittle is something new to me..But it is good for health.. innovative..

  2. I am glad things are better now, it must have been a tension filled day for you. It’s good that you are writing it all down here, this space is a diary as well. Even if we fast forward the years, we would still know what happened on the day you posted these awesome chikkis.

  3. Amma used to add lit bit of dry ginger in pori urundai and i remember that it was so tasty with wonderful flavor of ginger.Your chiki must be delicious with the ginger flavor.

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